杏鲍菇袋装休闲食品加工工艺研究

Research on the Processing Technology of Bagged Snack Food with Pleurotus eryngii

目的:研究杏鲍菇袋装休闲食品的加工工艺。方法:以鲜杏鲍菇为原料,通过不同的处理方法制备鲍菇袋装休闲食品,对影响产品质量的主要因素硬化工艺进行了重点探讨;以感官评分为指标,通过单因素试验和正交试验确定杏鲍菇袋装休闲食品的最佳调味配方。结果:最佳硬化工艺是用0.3%的无水氯化钙和0.1%的氯化钠溶液浸泡30 min;最佳调味配方是经料水浸煮后用1.0%食盐、0.6%白砂糖、0.2%鸡精、4.0%辣椒油进行调配。结论:本试验研制的杏鲍菇袋装休闲食品为杏鲍菇的开发和利用开辟了新途径,为杏鲍菇产业的发展提供了助力。

Objective: Study on the processing technology of Pleurotus eryngii bagged snack food. Method: Using fresh Pleurotus eryngii as raw material, the bagged snack food of Pleurotus eryngii was prepared by different processing methods, and discussed the hardening process that was the main factor affecting product quality. Using the sensory score as the index, the optimal seasoning formula of the bagged snack food of Pleurotus eryngii was determined by single factor test and orthogonal test. Result: The best hardening process was used for 30 min with 0.3% anhydrous calcium chloride and 0.1% sodium chloride solution;the best seasoning formula was through feed water leaching and mixed with 1.0% salt, sugar 0.6%, 0.2% essence of chicken, 4.0% chilli oil. Conclusion: The bagged snack food of Pleurotus eryngii developed in this experiment has opened up a new way for the development and utilization of Pleurotus eryngii, and provided assistance for the development of Pleurotus eryngii industry.